Rice Souffle
photo by John R.
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 2 cups cooked long-grain rice
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1 tablespoon minced green onion
- 1 tablespoon minced fresh parsley
- 1⁄2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- 3 eggs, separated
directions
- Melt butter in heavy saucepan over low heat.
- Add flour, stirring until smooth.
- Cook 1 minutes, stirring constantly.
- Gradually add milk and cook until mixture is thickened and bubbly.
- Add rice and next 6 ingredients.
- Stir well and remove from heat to cool completely.
- Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
- Add egg yolks to rice mixture and stir well.
- Beat egg whites (at room temperature) until stiff peaks form.
- Fold 1/3 of beaten egg whites into rice mixture.
- Gently fold in remaining egg whites.
- Spoon rice mixture into an ungreased 1-1/2 quart casserole.
- Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
- Serve immediately.
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Reviews
-
I can't believe this yummy recipe hasn't been reviewed yet!I made this last night to go with some steaks as a change from some sort of potatoes and it was great! You do need to start this early tho- the rice neeeds to be cooked ahead of time and the sauce mixture needs to be cooled before the addition of the egg yolks and beaten whites, but this is well worth the effort. The presentation as this dish comes from the oven is beautiful and this is elegant enough to serve to guests!Thanks, Roxygirl, for posting this!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.